Discussion

Toronto Biscuits and Gravy

Hey all. My wife is from Michigan we just moved to Toronto from the states 2 month ago. She is craving "biscuits and Gravy"(sometimes referred to as biscuits and sausage gravy). Anyone know where to find that.around here? Figure we might as well clog up our arteries now that we have the free health care.

Nope, sadly not in Toronto. I used to make Bob Evans one of my first stops along the highway after crossing into the States, just for the biscuits and gravy.

Your best bet is to learn to make it yourselves.

Edit: Oh... the other problem you'll have is finding breakfast sausage that tastes like Jimmy Dean or Bob Evans. Someone in the Home Cooking board once posted a recipe that does a good job of replicating that Southern U.S. sausage taste.

For biscuits and gravy, take half a LB or whole or however much you want. Break it up while cooking into small pieces of sausage rubble. When all the pink is gone, add however much flour it'll take (I've never drained any of the fat. I use it all) to make a nice roux. Stir the roux for about 2 minutes to get rid of the flour taste. Season slightly with S&P and add milk a bit at a time until you reach a nice slightly loose gravy. It thickens a lot as it cools. Test for S&P and adjust as needed. Sorry but I've never measured to tell you exactly how much of what you need. I always just go with it.Serve over your favourite biscuits. I use Alton Browns recipe.